Ingredients

Directions

1.

Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.

2.

Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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